Crispy Rice Salad

A crispy, sweet, crunchy, and spicy rice salad perfect as a side or a standalone dish.

By @foodie_lilly

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 10.6 oz uncooked rice
• 2 tbsp red Thai paste
• 1 tbsp sesame seed oil
• 0 parchment paper
• 3 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame seed oil
• 1 garlic crushed
• 1 tbsp ginger grated
• 1 lime lime juice
• 1.5 tsp chili oil
• 0 sesame seeds
• 1 tbsp honey
• 1 cucumber
• 2 spring onion
• 0 mint
• 0 coriander
• 1 red chilli
• 0 peanuts

Instructions

1. Cook the 300g of rice according to the package instructions. Once cooled, mix with 2 tablespoons of red Thai paste and 1 tablespoon of sesame seed oil until well combined.
2. Preheat the oven to 200°C. Spread the rice mixture flat on a lined baking tray and bake for 30 minutes, stirring halfway through to ensure even crispiness.
3. In a bowl, mix 3 tablespoons of light soy sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of sesame seed oil, 1 crushed garlic clove, 1 tablespoon grated ginger, juice of 1 lime, 1-2 teaspoons of chili oil, sesame seeds, and 1 tablespoon of honey to create the dressing.
4. Smash the cucumber then chop into small chunks. Finely slice the spring onions, mint, coriander, and red chilli. Add all the chopped ingredients along with a handful of peanuts to a large bowl.
5. Top the vegetable mixture with the crispy rice and pour over the dressing. Mix everything together and serve immediately.